Oriental bread salad

Ingredients for 2 servings:

• 8 slice(s) baguette(s), preferably stale
• 600 g beetroot (about 400 g cooked and peeled)
• 250 g goat’s cheese
• 3 tbsp sunflower seeds
• 2 handfuls of cranberries or raisins
• 5 stalks parsley, flat
• 3 sprigs of mint
• 2 tbsp vinegar
• 4 tbsp lemon juice
• 1 tsp salt
• 1 tsp black pepper, from the mill
• 1 tsp hyssop
• 1 tsp cumin
• 1 tbsp honey
• 1 m.-large onion(s), red
• olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

with beetroot and goat’s cheese

Place the beets on the pan and cook in salted water. Mix the dressing together using vinegar, lemon juice, honey, and about 6 tablespoons of olive oil, along with salt, pepper, hyssop, and cumin. Dice the onion into large cubes and let it simmer in the dressing. Cut the baguette into cubes (great for using up leftover stale bread, and if it’s not a bit old, you can also toast the slices first). Toast the bread cubes in a pan with a little olive oil on all sides, then add a little salt. Toast the sunflower seeds in a pan without oil until they smell and start to brown. Peel the cooked beets and cut into wedges. Roughly chop the parsley and mint. In a bowl, combine the beets with the sunflower seeds, fresh herbs, cranberries or raisins, and 2/3 of the dressing. Briefly fold in the bread and crumbled goat’s cheese to prevent everything from turning red immediately, and drizzle with the remaining dressing. This portion is enough as a main meal for 2 people. It also serves 4 people as a side dish.